FERM 401 - Advanced Food Fermentation

(4 credits)

The course is designed as a continuation of Fermentation 301: Introduction to Food Fermentation. This course will study the microbiology, biochemistry, and processing of fermented foods. The course will explore various food ingredients and the fermentation process. Students will examine food fermentation from both theoretical and practical perspectives. Students will participate in both group and individual food projects. -Fermentation of vegetables, dairy, breads/cakes and fruits will be featured. Three lecture periods and one four-hour laboratory.